California Tossed Salad

Customer Rating: 3

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Yield: Makes 2 quarts or 4 large servings

Ingredients

1/2 cup large pieces Diamond Walnuts

1/3 cup salad oil

1 teaspoon seasoned salt

3 tablespoons lemon juice

1 teaspoon granulated sugar

1/4 teaspoon marjoram, crumbled

1/4 teaspoon dill weed

1 1/2 quarts torn mixed salad greens

6 ounces cooked shrimp or prawns (or 1-5 oz. can drained)

1 large tomato, cut into wedges

1/4 cup radish slices

1/4 cup ripe olive slices

2 tablespoons chopped chives or green onion

1/4 cup cheese cubes

Directions:

Toast walnuts lightly in small skillet over low heat with 1 teaspoon oil, stirring frequently, about 5 minutes. Remove from heat; sprinkle with 1/4 teaspoon seasoned salt. Cool.

Beat together remaining oil, salt, lemon juice, sugar, marjoram and dill weed.

In large bowl, combine greens, shrimp, tomato, radish, olives and chives. Stir dressing; pour over salad. Toss until evenly coated. Add walnuts, toss again. Sprinkle with cheese. Serve at once.

Recipe compliments of The Diamond Walnut Company

Please note that some ingredients and brands may not be available in every store.